Tanzania Kokoa Kamili Organic

Region and Country

The Kilombero Valley, Morogoro Region, Tanzania
Kilombero is bordered on one side by the Udzungwa mountains, part of which is protected by a national park.

Story

The founders of Kokoa Kamili were professionals in international development who were frustrated with the top-down approach of many organisations. They decided that the most direct form of benefit for the communities they work with would be to pay high prices for their produce. The farmers would then be able to decide for themselves how to best use this extra income. Farmers receive on average about 25% more pay for their cacao from Kokoa Kamili. Additionally,
Kokoa Kamili distributes seedlings to farmers as donations or for a low cost and provides farmer training to help increase both the yields and the quality of the cacao they grow

Harvest

June – November (main crop)

Genetics

Cocoa has a long history in Tanzania, with the first introduction of the tree to the country likely taking place in the 1880s. Analyses have shown that the beans are a mix of classic Trinitario (Amelonado x Criollo), with the slight presence of Neo-Nacional.

Post Harvesting Process

The beans are fermented in banana leaf lined boxes constructed locally. A three-tier cascade box system is used and the beans are fermented on average in six days. After fermentation the beans are dried on tables during five to seven days.

Flavour

Red fruit, berries, apples, plums, tropical fruit as well as pleasant woody notes and light chocolate batter notes.